diabetes recipe Archives - Jackie Newgent

roasted orange bell pepper soup

by Jackie Newgent | November 22, 2018 | 3 Comments

bowl of orange bell pepper soup on a napkin on a cutting board

I love pureeing a vegetable soup to make it creamy … no actual cream required! This is one of my go-to recipes for that. It gets extra velvetiness from white beans. Beyond the creaminess, you’ll adore the scrumptious balance of sweet and savory here. The roasting of the peppers gives it depth of flavor. And you’ll love that this soup can do double-duty; use it as a colorful (and nutrient-rich) gravy. The vivid deep-orange color is lovely!

eggplant roast with tahini sauce

by Jackie Newgent | October 26, 2017 | 3 Comments

A roast doesn’t have to be made with meat … especially when you’ve got an eggplant roast with tahini sauce on your plate! This 100% plant-based roast is inspired by the concept of a meaty roast as well as the eggplant dip, baba ghanoush. The result is basically deconstructed baba ghanoush! But it looks and acts as a roast that you carve. How’s that for a vegan dish with wow!

brussels sprouts & butternut squash pizza with goat cheese

by Jackie Newgent | October 13, 2017 | 1 Comment

I’m a New Yorker! Well, at least I’ve been one for the past 20 years! And I couldn’t be a “real” New Yorker if I didn’t appreciate pizza. So, appreciate pizza I do. This autumn-inspired, Meatless Monday-friendly version is no exception! Not only are these scrumptious slices loaded with seasonal farmers’ market goodies, they’re full of good-for-your gut benefits.This recipe is rich in prebiotics—which feed friendly bacteria in the gut. Since gut health is connected to immunity, enjoying this pizza wouldn’t be the worst way to try to fend off a cold or flu this season! Once you bake up this pizza, make it complete by pairing your slice with a protein-packed pick, like a bean salad side or hummus...

peanutty sprouted tofu “stir-fry” sheet pan dinner

by Jackie Newgent | September 21, 2017 | 9 Comments

Dinner doesn’t get much easier than tossing all of the ingredients together and roasting on a pan, like in this peanutty sprouted tofu “stir-fry” sheet pan dinner … unless you just order takeout. But there’s no need for carryout when you can simply whip up this homemade “stir-fry” on a sheet pan. It’s loaded with plant-based goodness. It’s delicious. And clean-up is a breeze! Plan to enjoy for dinner on Meatless Monday (and beyond!)–or make in advance for quick heat-n-eat lunches. Why it’s better for you? It’s 100% plant-based and contains no added sugars! Disclosure: As an Amazon Associate, I earn from qualifying purchases.

cauliflower hash brown patties

by Jackie Newgent | September 8, 2017 | 2 Comments

I was recently asked by someone with diabetes if I had a lower-carb version of a hash brown patty. I didn’t at that time, but now I do! These cauliflower hash brown patties are the delicious result—-with cauliflower swapped in place of potato. These patties do get nicely browned and a slight bit crisp. (These are not deep fried in order to keep them calorie-friendly; so, don’t expect extra crispiness!) My personal trick: Make these in advance and keep chilled in the refrigerator. Then over the next several days, quickly heat the number of patties that you need. Reheat in a toaster oven … or even a regular toaster! (Hint: For those of you who don’t need to curb calories,...